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Dark Chocolate Cupcakes with White Chocolate Frosting

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I knew these dark chocolate cupcakes with white chocolate frosting were a keeper from the first bite. These are ultra chocolatey. The chocolate cake portion is dark, rich and decadent but still fluffy. The white chocolate frosting is dense and billowy making it the perfect compliment to the chocolate base.

My niece turned 3 and I had the honor of making the birthday cupcakes. I knew they had to be something special. The birthday girl loves chocolate so these cupcakes seemed obvious.

Did you notice how I bold-faced the important words. Now you speed readers can just scan the highlighted portions and that’s all you really need to know!

Ingredients for Dark Chocolate Cupcakes:

1 cup all-purpose flour *measured correctly
1 cup granulated sugarm
2/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 egg, at room temperature*
1/2 cup buttermilk
2 Tbsp plain Greek yogurt
1/3 cup extra light olive oil or canola oil
1/2 Tbsp vanilla extract
1/2 cup strong brewed coffee, hot

Chocolate Cupcakes with White Chocolate Frosting

White Chocolate Frosting Ingredients:

(Enough to very generously frost 18 cupcakes, but you can reasonably frost 32 cupcakes with this frosting):

1 (8 oz) pkg cream cheese, softened at room temp
1 cups powdered sugar
4 oz white chocolate bar, melted & cooled slightly (white chocolate chips work equally well)
1.5 cups cold heavy whipping cream
Chocolate shavings or sprinkles, optional for garnish

Chocolate Cupcakes with White Chocolate Frosting-3

How to Make Chocolate Cupcakes:

1. Preheat oven to 350˚F. Line muffin pan(s) with 18 liners.

2. In a medium bowl, whisk together dry ingredients: 1 cup flour, 1 cup sugar, 2/3 cup cocoa powder, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt.

Chocolate Cupcakes with White Chocolate Frosting 5

3. In the bowl of your stand mixer (or using a hand mixer), beat together: 1 egg, 1/2 cup buttermilk, 2 Tbsp Greek yogurt, 1/3 cup oil, and 1/2 Tbsp vanilla for 1 minute on med/high speed or until well blended.

Chocolate Cupcakes with White Chocolate Frosting 6

4. With mixer on low, slowly add dry ingredients into wet ingredients until no clumps of flour remain. You’ll be really tempted to eat the batter.

Chocolate Cupcakes with White Chocolate Frosting 7

5. Whisk in coffee and continue mixing until combined.

Chocolate Cupcakes with White Chocolate Frosting 8

6. Divide batter equally between 18 prepared cupcake liners. Filling about 1/2 full. Bake 18-20 mins or until tops are set and a toothpick comes out clean. Remove from oven and let cool 5 minutes before removing from cupcake pan then cool completely to room temp before applying frosting.

Chocolate Cupcakes with White Chocolate Frosting-9

How to Make White Chocolate Frosting: Frosting How-To:

1. Beat together 8 oz pkg cream cheese with 1 cup powdered sugar (starting on low so you aren’t covered in a cloud of powdered sugar, and beating until well blended and creamy (make sure no clumps of cream cheese remain or it will be difficult to pipe the frosting when done.

2. Melt 4 oz white chocolate bar according to package instructions on the stove or in the microwave just until melted when you stir it (don’t overheat chocolate in the microwave or it will turn crumbly). Once chocolate is no longer hot but still liquid, blend it into your cream cheese mixture on high speed until well incorporated.

3. In a separate bowl, beat 1.5 cups cold heavy whipping cream until stiff peaks form (about 1 min on high speed). Don’t over-beat cream or it will turn buttery and will be difficult to blend. Fold whipped cream into the cream cheese mixture until well incorporated and smooth.

Chocolate Cupcakes with White Chocolate Frosting-10

Chocolate Cupcakes with White Chocolate Frosting-4

Assembling Dark Chocolate Cupcakes:

1. Once cupcakes are cooled to room temp, pipe or spread frosting over cupcakes, sprinkle with shaved chocolate and serve. I used the Wilton 2D closed flower tip to decorate, but in hindsight, the Wilton 1M would have been easier to pipe this frosting on. It’s dense and fluffy and would have flowed easier out of a 1M.

Chocolate Cupcakes with White Chocolate Frosting-2

Chocolate Cupcakes with White Chocolate Frosting-5

Chocolate Cupcakes with White Chocolate Frosting-6

Credits: Cake base adapted from Half-Baked Harvest‘s cake. Frosting recipe & decor: my own).

Dark Chocolate Cupcakes with White Chocolate Frosting

4.72 from 28 votes
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
I knew these cupcakes were a keeper from the first bite. These are ultra chocolatey. The chocolate cake portion is dark, rich and decadent but still fluffy. The white chocolate frosting is dense and billowy making it the perfect compliment to the chocolate base. Credits: Cake base adapted fromHalf-Baked Harvest's cake. Frosting recipe & decor: my own).
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $11-$15
Servings: 18 cupcakes

Ingredients

Ingredients for Chocolate Cupcakes:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoons baking soda
  • 1 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg at room temperature*
  • 1/2 cup buttermilk
  • 2 Tbsp plain Greek yogurt
  • 1/3 cup extra light olive oil or canola oil
  • 1/2 tablespoon vanilla extract
  • 1/2 cup strong brewed coffee hot

White Chocolate Frosting Ingredients (generously frosts 18 cupcakes, but can reasonably frost 32 cupcakes):

  • 1 8 oz pkg cream cheese, softened at room temp
  • 1 cups powdered sugar
  • 4 oz white chocolate bar melted & cooled slightly (white chocolate chips work equally well)
  • 1.5 cups cold heavy whipping cream
  • Chocolate shavings or sprinkles optional for garnish

Instructions

How to Make Chocolate Cupcakes:

  1. Preheat oven to 350˚F. Line muffin pan(s) with 18 liners.
  2. In a medium bowl, whisk together dry ingredients: 1 cup flour, 1 cup sugar, 2/3 cup cocoa powder, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt.
  3. In the bowl of your stand mixer (or using a hand mixer), beat together: 1 egg, 1/2 cup buttermilk, 2 Tbsp Greek yogurt, 1/3 cup oil, and 1/2 Tbsp vanilla for 1 minute on med/high speed or until well blended.
  4. With mixer on low, slowly add dry ingredients into wet ingredients until no clumps of flour remain. You'll be really tempted to eat the batter.
  5. Whisk in coffee and continue mixing until combined.
  6. Divide batter equally between 18 prepared cupcake liners. Filling about 1/2 full. Bake 18-20 mins or until tops are set and a toothpick comes out clean. Remove from oven and let cool 5 minutes before removing from cupcake pan then cool completely to room temp before applying frosting.

How to Make White Chocolate Frosting:

  1. Beat together 8 oz pkg cream cheese with 1 cup powdered sugar (starting on low so you aren't covered in a cloud of powdered sugar, and beating until well blended and creamy (make sure no clumps of cream cheese remain or it will be difficult to pipe the frosting when done.
  2. Melt 4 oz white chocolate bar according to package instructions on the stove or in the microwave just until melted when you stir it (don't overheat chocolate in the microwave or it will turn crumbly). Once chocolate is no longer hot but still liquid, blend it into your cream cheese mixture on high speed until well incorporated.
  3. In a separate bowl, beat 1.5 cups cold heavy whipping cream until stiff peaks form (about 1 min on high speed). Don't over-beat cream or it will turn buttery and will be difficult to blend. Fold whipped cream into the cream cheese mixture until well incorporated and smooth.

Assembling Cupcakes:

  1. Once cupcakes are cooled to room temp, pipe or spread frosting over cupcakes, sprinkle with shaved chocolate and serve. I used the Wilton 2D closed flower tip to decorate, but in hindsight, the Wilton 1M would have been easier to pipe this frosting on. It's dense and fluffy and would have flowed easier out of a 1M.

 

Final Final Picmonkey Hashtag banner

Chocolate Cupcakes with White Chocolate Frosting-7

Here’s yet another decorating idea:

Dark Chocolate Cupcakes with White Chocolate Frosting @NatashasKitchen

I only wish I had taken a picture of the inside for y’all. These were so so good! Summer is right around the corner and around here, summer = parties! Are you planning any shindigs? Can I come? (I’ll just leave you with that shameless, awkward question).

Have an amazing weekend peeps! I promised you a great recipe when I got off work so here ya go! I worked a 12 today. It was a LONG one and my keyboard looks like a good pillow right now.

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Arantxa
    May 28, 2019

    Hi Natasha, I plan on using this frosting to frost a cake (the chocolate cake you posted with SMBC frosting) but I’d like to know about the heavy cream. I’ve never seen anything over 35% fat here in Montreal, Canada. Will this work? I read that HEAVY cream is 36% and above and it makes a difference.
    Thanks in advance! Reply

    • Natasha
      May 29, 2019

      Hi, 35% fat will work and is pretty common for heavy whipping cream here in the states as well. Reply

      • Arantxa
        May 29, 2019

        Awesome! Can’t wait to try it. Will leave my comments about it after. Reply

        • Natashas Kitchen
          May 30, 2019

          We look forward to your feedback, Arantxa! Reply

          • Arantxa
            June 2, 2019

            It was awesome! I got requests to make it again for future events. I did use 35% whipping cream and it took a lot longer than a minute to beat (electric hand mixer with beater attachment). I was so scared of over beating but was a bit confused after a minute and saw almost no change in the consistency. I beat it maybe 5 mins. I used it to frost your chocolate cake recipe (double layer 9″), I iced in between, around, on top and added roses all around, and had lots leftover to do another layer around. (But I didn’t bother as it was more unneeded sugar into 4 year olds.) I did a thin layer, then put the cake in the fridge for a few mins to firm up then continued frosting some more. Nice, light icing. Can’t wait for another reason to use this.

          • Natashas Kitchen
            June 3, 2019

            I’m so happy that worked out Arantxa! Thank you for sharing your awesome feedback with us!

  • Maria
    May 10, 2019

    Hi Natasha, Can i freeze these cupcakes when they are frosted already? or is it better to freeze without frosting? do you think they would keep in the fridge for 2 days? amazing cupcakes. love them! Reply

    • Natashas Kitchen
      May 10, 2019

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe. Reply

      • Maria
        May 14, 2019

        I had these cupcakes in the fridge for 2 days and they tasted amazing. The frosting stayed nice and firm and the cupcake did not get soggy. Reply

        • Natashas Kitchen
          May 14, 2019

          I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Cristina Sanchez
    March 2, 2019

    I had my granddaughter over the other day, and my 14 years old asked me if she can make a chocolate cake frou Natashas’s recipes. She made this recipe, but on a 9-inch round cake pan, she wanted a chocolate frosting so she made the Chocolate Cream Cheese Frosting. I looked sooo good, but you know what!!!!, when she just finished the cake, my daughter came to pick them up, and they took the cake to their house, I was sooo sad!!!!! I coudn’t have a piece, and now they are in Disney World and the piece of cake left is at their house, and I wish I can go and eat it.
    Sorry, is a long story, but I had to share with you!!!! Blessings!! Reply

    • Natashas Kitchen
      March 2, 2019

      Disney & Chocolate cake?! That sounds like the perfect weekend. I wish you could have tried some, Cristina! Looks like you’ll have to make some more soon! Reply

  • Carl Buckley
    January 31, 2019

    Tastes as good as it looks. Great recipe thank you. Reply

    • Natashas Kitchen
      January 31, 2019

      You’re welcome! I’m so happy you enjoyed it Reply

  • Maricela Gutierrez
    January 3, 2019

    hi Natasha, I wanted to ask you about the frosting for these cupcakes. How would you store leftover frosting in this case? Wanted to know if the fact that it has melted white chocolate will affect it, like making it hard once it gets cold. wish you and your beautiful family a happy new year!!! Reply

    • Natashas Kitchen
      January 4, 2019

      Hi Maricela, The white chocolate can stay out of the fridge for a few hours at room temperature. You won’t want to keep it out longer than that since there is dairy in the frosting. You can refrigerate it and just let it soften back at room temp before spreading if it gets too firm. Happy New Year! Reply

  • Maricela Gutierrez
    December 18, 2018

    hi natasha i am going to make these cupcakes again this christmas but i want to ask you if there is a substitution for the greek yogurt? Reply

  • Qing
    September 18, 2018

    Hi, I want to use the white chocolate cream cheese frosting for a chocolate cake. Will a single recipe potion be enough to frost a double layer 8″ cake? You mentioned that the frosting can get hard to pipe. Will it be soft enough for a crumb coating layer? Thanks! Reply

    • Natasha
      September 19, 2018

      HI Quing, 1 recipe should be enough for an 8″ cake and if you work quickly after making it, it will be ok to pipe. Reply

  • Anya
    July 18, 2018

    Hi Natasha. I love your recipes. I want to make cupcakes and I wonder which frosting is better for room temperature white chocolate or the Swiss meringue. Thank you Reply

    • Natashas Kitchen
      July 19, 2018

      Hi Anya, The white chocolate can stay out of the fridge for a few hours at room temperature. You won’t want to keep it out longer than that since there is dairy in the frosting. You can refrigerate it and just let it soften back at room temp before spreading if it gets too firm. The Swiss Meringue may be the better option for romm temp than the other. 🙂 Reply

  • ada
    June 21, 2018

    Hi, I am making these for kids, what should I use to replace the strong coffee? Any suggestions? Just the decaff or another liquid? Reply

    • Natashas Kitchen
      June 21, 2018

      Hi Ada, I haven’t tested these without the coffee – I like adding coffee to chocolate cupcakes because it really amplifies the chocolatey flavor without really tasting the coffee 🙂 I think it would work to use water instead, but I haven’t tested it that way to say how it would affect the flavor. But if using coffee it can absolutely be decaf. Reply

      • ada
        June 21, 2018

        Thank you! Reply

  • Caroline
    June 18, 2018

    Hi
    I would like to purchase all your books
    I think the are amazing
    Regards
    CAROLINE Reply

    • Natashas Kitchen
      June 18, 2018

      Thank you for the kind compliment. Reply

  • katrina godinez
    May 9, 2018

    Just made this recipe and added a chocolate ganache filling. Best cupcake ever!!! Thank you for sharing Reply

    • Natasha's Kitchen
      May 10, 2018

      You’re welcome Katrina! I’m glad you love it, thanks for sharing your fantastic review! Reply

  • christina
    April 16, 2018

    Natasha hello! Can you please give me advice on how long and at ehat tenperature to bake this in a bundt cake pan? My son’s birthday had a lot of guests and it’s too many cupcakes to frost individually. Please answer asap. Reply

    • Natasha
      natashaskitchen
      April 16, 2018

      Hi Christina, I honestly have not experimented with putting this in a bundt pan so I wouldn’t be able to provide instructions for that. Reply

  • Miss Leslie
    April 3, 2018

    Natasha – you may have already answered this, so sorry you have to answer again. If I wanted to make this as a cake what do you advise for the kinds of pans, sizes, oven temperature and how long should I bake it for? I’ve already tried this many many times as cupcakes always a BIG hit and been following you for years now. I want to make a big golf cake using two half spheres, he LOVES dark chocolate and I didn’t want to use any other recipe! Hopefully you reply soon, need this before the weekend… Reply

    • Natasha
      natashaskitchen
      April 3, 2018

      Hi Miss Leslie, I haven’t tested it in a cake pan, but I would probably start with 1 1/2 times the recipe for a 2-layer 9″ cake. If you try it as a cake, let me know how you liked it! The bake time will probably be longer baking as a cake. Sorry I can’t be more helpful! Reply

  • Ruchika Mukul
    February 3, 2018

    Hi Natasha
    I have 3 questions :
    1. Should the oven be fan forced or not? For all your cake is it different (eg sponge cake, vanilla cup cake, Charlotte cake)
    2. How long can the batter stand before I bake (I.e can I prep a lot of batter and then bake in batches as I have to make a few)
    3. If I have to bake a large cup cake (i have a large cup cake baking tin) will I need any adjustments? Reply

    • Natasha
      natashaskitchen
      February 3, 2018

      Hi Ruchika,

      I always use a conventional (not fan) oven for all of my baking and without being able to test it in a fan forced oven, I can’t advise on that. It is best to bake the batter once it is prepared without letting it sit for long periods. Finally, I don’t have one of those molds and haven’t tried baking in one so I can’t really advise on that. you might look up some examples online to get an idea for baking times. Sorry I can’t be more helpful. Reply

  • Maricela Gutierrez
    December 13, 2017

    Hi natasha, i just want to.know if the coffee has to be with caffeine or can it be decaff? Reply

    • Natasha
      natashaskitchen
      December 14, 2017

      The coffee can absolutely be decaf. That is a great question! Reply

      • Maricela Gutierrez
        December 14, 2017

        Thank ypu for replying..really really eant to bake these but am so afraid they wont come out right but i have to give it a try…dis your pumpkin cupcakes and they were a smash hit although, the frosting disnt come out as thick as i want it to but the flavor was delicious. Another question, how long does an ingredient have to be out to be considered at room temperature? Reply

        • Natasha
          natashaskitchen
          December 15, 2017

          Hi Maricela, it depends on the ingredient but in general, I keep butter 1 to 1.5 hours on the counter (until it’s easy to indent with your finger tip without being too soft), cream cheese is about the same – 1 hour or until it doesn’t feel chilled to the touch. I leave eggs a little longer – at least 2 hours. Reply

          • Maricela Gutierrez
            December 16, 2017

            Thank you for your help. Happy holidays!!

          • Natasha's Kitchen
            December 16, 2017

            You’re welcome Maricela! Merry Christmas!

  • Linda
    October 25, 2017

    I followed this recipe to a T, and I found the cake to be very crumbly making the cupcake paper extremely difficult to peel. Made another recipe, with a denser cupcake batter that I had tried before. No trouble with those cupcakes. Too bad yours didn’t turn out, they were tasty. Reply

    • Natasha
      natashaskitchen
      October 25, 2017

      Hi Linda, did you change or omit anything in the recipe? They are very soft normally but I don’t recall having difficulty with removing the wrapper. Reply

  • Sonya Holmes
    May 14, 2017

    Made these yesterday for a gartenparty and they turned out great! Cupcakes were moist inside, and the icing was thick and stayed put on the cupcakes, even after they sat out for almost 6 hours. Only had instant coffee, but this worked, just made it strong with 2 teaspoons + a bit. Quite a bit of leftover icing, but my mann readily ate this with a spoon haha! Highly recommend this recipe! Reply

    • Natasha
      natashaskitchen
      May 14, 2017

      Sonya, thank you for such an amazing review, I’m all smiles 😬. Reply

  • Taylor
    March 21, 2017

    Hi Natasha,

    I am wondering if you ever tried adding another flavor/ingredient to the frosting? I have it to your recipe before and loved it. But wondering if I can add lemon curd or strawberry jam?
    Thanks! Reply

    • Natasha
      natashaskitchen
      March 21, 2017

      Hi Taylor, I have not experimented with those 2 add-ins with this frosting. I think it’s worth experimenting, but you might try stirring into a small batch first to make sure the texture and color is what you want. Reply

      • Taylor
        March 21, 2017

        Thanks for the quick reply! On another note, do you think adding some 1-2 tsps of cinnamon to your “perfect vanilla cupcakes” would make a nice fluffy cinnamon cupcake? Thanks again! Reply

        • Natasha
          natashaskitchen
          March 21, 2017

          Hi Taylor, I haven’t tried that but I think it’s worth an experiment!! If you try it, let me know how you like it with cinnamon! 🙂 Reply

  • Olga
    January 14, 2017

    Hi Natasha,

    I was wondering: can I omit coffee? I want to make these cupcakes for my children, but don’t like that these cupcakes will have coffee in it. Reply

    • Natasha
      natashaskitchen
      January 14, 2017

      Hi Olga, I haven’t tested these without the coffee – I like adding coffee to chocolate cupcakes because it really amplifies the chocolatey flavor without really tasting the coffee 🙂 I think it would work to use water instead, but I haven’t tested it that way to say how it would affect the flavor. Reply

  • Zaria Jordan
    January 11, 2017

    I’m am interested in makeing these for my Aunts baby shower this weekend but I must admit I am no fan of dark chocolate! So I cannot help but wonder if the cake itself has that typical dark chocolate bitter taste or if it’s balanced with the icing? I definitely want to do a white chocolate frosting with chocolate cupcakes but the “dark chocolate” title is really throwing me for a loop. Reply

    • Natasha
      natashaskitchen
      January 11, 2017

      The cake does not have the bitterness that people associate with dark chocolate, just very good deep chocolatey flavor. It is very well-balanced with the frosting as well. I hope you love it! Reply

  • jenny woo
    December 14, 2016

    I made it with my girls, it was delicious! Reply

    • Natasha's Kitchen
      December 14, 2016

      I am so happy to hear that Jenny! Reply

  • Lesya
    November 25, 2016

    Hi Natasha, can this batter be used for 9 in cake? Would the recipe need to be doubled for a 2 layer cake? Thank you! Reply

    • Natasha
      natashaskitchen
      November 25, 2016

      Hi Lesya, I haven’t tested it that way, but I’m concerned you might overflow your cake pans if you double the recipe since 1 recipe makes 18 cupcakes. I would probably start with 1 1/2 times the recipe for a 2-layer cake. If you try it as a cake, let me know how you liked it! Keep in mind you will likely have to bake longer. Reply

  • noa
    October 7, 2016

    can I put milk choclate instad dark choclate?
    thanks Reply

    • Natasha
      natashaskitchen
      October 7, 2016

      Hi Noa, do you mean the cocoa or instead of the white chocolate for the frosting? I think either one will work but if you use milk chocolate in the frosting, it will probably be lighter in color than regular chocolate frosting. Reply

  • Tanya
    September 10, 2016

    Natasha, when I add melted chocolate chips into the cream they become lumps. Do you know why that is? Reply

    • Natasha
      natashaskitchen
      September 10, 2016

      Hi Tanya, I wonder if it could be the brand or type of chocolate you’re using? Or maybe you are waiting too long to stir it in? Reply

  • Ninna
    August 31, 2016

    Hey Natasha! Can I make he frosting the day before I have to use it? Reply

    • Natasha
      natashaskitchen
      August 31, 2016

      Hi Ninna, I have found that it is the easiest to pipe on when you use it after making it. You can pipe it onto your cake or cupcakes and then refrigerate and it keeps refrigerated really well for several days. Reply

  • Nadya T
    July 14, 2016

    I love the taste of your frostings but in my opinion there are not very sturdy. As with the vanilla cupcakes that use “heavy whipping cream” the frosting flops before you are even done putting it on. I have to keep the frosting refrigerated and frost in batches or its so liquidy. This is not like a buttercream that holds up well. I was pretty frustrated today trying to frost cupcakes for my sons birthday tomorrow. Reply

    • Natasha
      natashaskitchen
      July 15, 2016

      Hi Nadya, are you using HEAVY whipping cream rather than just regular whipping cream? This frosting in particular is supposed to be pretty sturdy with the white chocolate and was even difficult to pipe because it was so thick for me. Also, make sure you beat your heavy cream until it is stiff, otherwise if you add it when it only has soft peaks, the overall consistency will be more loose. I hope that helps! Reply

  • Heather
    June 28, 2016

    Do you think this frosting has the consistency to hold up under fondant? Or is it consistent enough to get sharp edges and withstand room temperature? I have a customer who wants a blue velvet cake with cream cheese frosting and I’m going crazy trying to find the right recipe. Also, her wedding is in a barn with industrial sized fans. I’m not sure how warm it will get and I’m terrified of any possibility of it melting or running. Thanks! 😀 Reply

    • Natasha
      natashaskitchen
      June 28, 2016

      Hi Heather, this frosting is pretty sturdy. I would definitely test it in whatever extremes you are going to use it but it’s probably my sturdiest frosting – the white chocolate makes it nice and thick. 🙂 Reply

      • June 28, 2016

        Thank you! I’ll give it a test run for sure. 😀 Reply

  • Mai
    May 9, 2016

    Hey Natasha!

    Can I use instant espresso powder for the cupcakes? If I can, how much would you recommend? Also, how did you pipe the frosting on your cupcakes (the one with the chocolate shavings)?

    Thanks! Reply

    • Natasha
      natashaskitchen
      May 9, 2016

      Hi Mai, The powder would work, just make it according to package instructions – it should just taste like a strong cup of coffee. Regarding piping on the frosting, please see my note under the assembly section. Reply

  • Dimple
    April 14, 2016

    hi
    Natasha
    Its wonderful recipe .I have one question that what can I use instead brewed coffee because My kids don’t like coffee flavor.

    Thank you very much Reply

    • Natasha
      natashaskitchen
      April 14, 2016

      You could just use water. You can’t really taste coffee in this recipe – it really just amplifies the chocolate flavor. Reply

      • Dimple
        April 15, 2016

        thank you very much natasha Reply

  • Natasha S.
    April 14, 2016

    Hi Natasha, I want to make this frosting but I’m wondering if you ever tried or you think it would achieve the same consistency if I melt Wilting Candy Melts instead of chocolate? I want to make yellow frosting, and I thought that since the candy has to be melted like chocolate, it should work. What do you think? Reply

    • Natasha
      natashaskitchen
      April 14, 2016

      Hi Natasha, I haven’t tried that but I think it could work. I would suggest mixing it in in a small batch so if it globs up or fails, you wouldn’t have ruined the whole batch. Reply

      • Natasha S.
        April 22, 2016

        So the wilton candy melts worked 🙂 but the color is not as rich as I had hoped because of all the white creams. So a frosting with food coloring added would have served better for the color goal. Other than that, I used a hand mixer for the heavy whipping cream and the highest speed is 5 so it took 2 minutes + to get stiff peaks. This is for those with the comments about runny frosting. 🙂 Reply

        • Natasha
          natashaskitchen
          April 23, 2016

          Thank you so much for reporting back and sharing that with us! That’s awesome to know 🙂 Reply

  • maria
    November 18, 2015

    Hi Natasha,

    I just made the white chocolate frosting and. I didnt overbeat everything esp thewhopping cream but mine turned out sloppy. I cant even pipe it and when i spread it it really sliding off.. can u pls help me. Thanks in advance..;) Reply

    • Natasha
      natashaskitchen
      November 18, 2015

      Normally this frosting is supposed to be stiff. Did you use heavy whipping cream rather than just whipping cream? It sounds like maybe you didn’t beat the whipping cream long enough if it was loose. Did your whipped cream look stiff and spreadable like mine in the photo when I stirred it in? I hope that helps! Reply

  • Tanya
    November 12, 2015

    What a beautiful presentation! Natasha, what pastry decorating tips set would you recommend for those of us wanting to invest in one? Reply

    • Natasha
      natashaskitchen
      November 12, 2015

      Thank you so much Tanya! I pretty much only use these three large tips: http://amzn.to/1PqAyPC. You can buy a reusable bag to go with them or buy disposable ones and cut the hole at the bottom yourself. Reply

  • Natasha
    November 6, 2015

    Hi! would this recipe work the same way if I used it for making a cake (same amount of ingredients) ?? looks delicious! Reply

    • Natasha
      natashaskitchen
      November 7, 2015

      Natasha, for the cake instructions, click here. The gal that I got the original recipe from used it for the cake. Let me know how it turns out 😀 . Reply

  • Shannon
    October 22, 2015

    Hi Natasha! I love your cupcakes and am making them for a friends wedding this weekend! I need to make a chocolate one-tiered cake as well and I’m wondering if this recipe would come out firm enough to be iced with buttercream? Reply

    • Natasha
      natashaskitchen
      October 22, 2015

      Hi Shannon, to be honest, I haven’t tried this as a cake but the cupcakes do turn out super soft and fluffy so it might not be ideal for a heavy buttercream. Reply

  • Ilona
    August 30, 2015

    Hi Natasha,
    I am planning on making Mickey mouse cupcakes for my sons birthday and I’m going to use Oreo cookies for the ears, which of your frostings do you think will work best so that the ears won’t slide off? Or which frosting is the most thick? Reply

    • Natasha
      natashaskitchen
      August 31, 2015

      Actually I think this frosting is the firmest with the white chocolate in there. I think this should hold cookies pretty well. I’m sure your cupcakes will be darling! Reply

  • Evelyn
    August 6, 2015

    I could not resist commenting!!! I just made these out of this world cupcakes!! Not even the store bought ones compare. These are absolutely the bomb! The frosting: oh man! Where do I begin!! While I was making it, I licked the spoon, the bowls and everything the frosting touched lol that’s how good it is!! It’s billowy, for sure. This recipe is a keeper for sure! Thanks a million, Natasha, for a scrumptious and delicious cupcake recipe :):) Reply

    • Natasha
      natashaskitchen
      August 6, 2015

      That sounds a little like me; licking the bowl, the spoon, my fingers. lol. I’m so happy you loved it! 🙂 Reply

  • Jess
    July 17, 2015

    Hi Natasha. Love your site. I just made these and the frosting is a bit runny and I have toppers which are sliding. Think I could stick them all in the freezer overnight for tomorrow night’s event ? I am thinking it’ll help the toppers stick.. Thanks Reply

    • Natasha
      natashaskitchen
      July 17, 2015

      I’d probably put them in the fridge before the freezer. I actually had the opposite problem; my frosting was too thick to pipe through one of my toppers. Did you do anything differently? Did you make sure to beat your heavy cream long enough? Reply

  • manny
    July 17, 2015

    For the icing, would you suggest to use the whisk attachment (KitchenAid mixer)to blend the cream cheese with the sugar as in your diagram or use the paddle attachment which I normally would use for buttercream icing? I noticed that in your photos for making the icing, you first used a hand mixer then switched to a stand mixer when mixing the chocolate with the cream cheese mixture? Reply

    • Natasha
      natashaskitchen
      July 17, 2015

      Sorry for the confusion – you’re right it does look like I started off with a hand mixer and later switched to the stand mixer – I can’t remember why – I probably decided that the stand mixer was easier. You can use either a hand mixer or a stand mixer for the whole process. I’d use the whisk to really ensure you don’t have any clumps of cream cheese. Reply

  • Jess
    June 27, 2015

    I made the cupcakes but not the icing. I did a raspberry cream cheese icing instead, which turned out perfect! The cupcakes were so yummy and moist and the batter was insanely good! The coffee really brings out the chocolatey flavor. Thanks for sharing!! Reply

    • Natasha
      natashaskitchen
      June 27, 2015

      Oooh tell me more about this raspberry icing! 😉 You’re so welcome and thank YOU for the great review 🙂 Reply

  • laura
    June 18, 2015

    Morning Natasha!

    I make your dark chocolate cupcakes and your vanilla cupcakes all the time, not once did they turn out bad. Amazing. I have made some awesome creations for friends and family using your recipes. This father’s day I wanted to do something different. I love the dark chocolate recipe but was wondering if I could substitute the coffee this time for Guinness beer. I am making Irish car bombs (which is a stout cupcake with a whiskey chocolate ganache filling and a baileys irish cream buttercream frosting to top it all off. Ive been looking but im too nervous about trying a new recipe when yours is just amazing. would the substitution work?? let me know thanks.
    laura Reply

    • Natasha
      natashaskitchen
      June 18, 2015

      It sounds like it could work, but to be honest I have never tried putting alcohol into these cupcakes. I’m not sure how the alcohol content would affect the final product or if it will affect it at all. I wish I could be more helpful. Maybe someone else has insight into this?… Reply

  • Sinivaula
    May 28, 2015

    Hi!

    Will these stay ok if I keep them in fridge for two nights? Reply

    • Natasha
      natashaskitchen
      May 28, 2015

      Yes they will be fine, just keep them covered with something so they don’t take on fridge smells. Reply

  • Emily
    May 8, 2015

    Hi Natasha! I made these last night and they are fantastic! They were gone almost instantly 🙂

    Only one thing I had trouble with. The frosting came out just a bit runny. I was able to pipe the frosting but it didn’t hold its shape as well as yours did. Any suggestions? I definitely whipped the cream to stiff peaks. Maybe the chocolate was not cooled enough?

    Thanks!! Reply

    • Natasha
      natashaskitchen
      May 8, 2015

      Did you make sure to use HEAVY whipping cream? It whips up better than regular whipping cream. If you did, maybe you just needed to beat the heavy cream a little longer. This is normally supposed to be a very thick frosting. Also, did you make sure that the chocolate was no longer hot when you added it to the mix? Reply

  • Theresa
    April 28, 2015

    Looks yummy!!! I’ll try this soon.. 🙂 but can I steam it instead? Would I be getting the same texture? 🙂 Reply

    • Natasha
      natashaskitchen
      April 28, 2015

      Hi Theresa, what do you mean by steam? What are you planning to steam? Reply

  • Dina
    April 16, 2015

    Natasha, I would like to make these cupcakes for my son’s b-day party, these look so good. I have one question; do you add the coffee hot or chilled to the batter when mixing? Thanks! Reply

    • Natasha
      natashaskitchen
      April 16, 2015

      Hi Dina. Happy birthday to your son! I add the coffee hot or very warm. 🙂 Reply

      • Dina
        April 19, 2015

        Thank you Natasha. I made these cupcakes with your chocolate frosting and they turned out amazing! I also made your tres leeches cake and it was very good. Thank you so much for sharing your recipes with us. Reply

        • Natasha
          natashaskitchen
          April 19, 2015

          Thank you so much for the awesome review! I’m so happy to hear you are enjoying the recipes. Reply

  • Taylor
    April 14, 2015

    Hi Natasha,

    I am thinking about using this frosting for a 2-layer white cake (with jam in the middle). Do you think that would work well? Should I double the recipe? Can I frost the night before?

    Thanks for your help. Reply

    • Natasha
      natashaskitchen
      April 14, 2015

      For a two layer cake (if you are not going to have frosting in the middle), you will probably have enough frosting from 1 recipe. If you are planning to put frosting in the center, you might double it. Reply

      • Taylor
        April 15, 2015

        Thanks Natasha. Does this frosting keep as well as the “cupcake frosting”? I haven’t made either yet, but I noticed that you said the cupcake frosting keeps well and can be frosted ahead of time. Same with the white chocolate? Thanks! This is for my son’s 2nd bday! Reply

        • Natasha
          natashaskitchen
          April 15, 2015

          Hi Taylor, yes, this frosting can be piped onto the cupcakes and refrigerated ahead of time as well. 🙂 Reply

          • Taylor
            May 1, 2015

            One last question – making this morning! If I can’t cover the cake will the frosting dry out overnight?

          • Natasha
            natashaskitchen
            May 1, 2015

            You definitely want to cover the cake overnight. If it’s in the refrigerator, the cake and frosting can get dry around the edges and the cake can take on other food odors from the fridge.

  • Yeni
    March 31, 2015

    Hi natasha,

    Is the frosting very sweet because there is mny icing sugar an plus white choc in it
    Thx yani Reply

    • Natasha
      natashaskitchen
      March 31, 2015

      I didn’t feel it was overly sweet. It complements the chocolate cupcake perfectly 🙂 Reply

  • lydia
    March 23, 2015

    Does coffee have to be used in this this recipe? Reply

    • Natasha
      natashaskitchen
      March 23, 2015

      No, you can replace it with water. The coffee enhances the flavor of the chocolate but it’s not absolutely necessary for the recipe to work 🙂 Reply

  • Michelle Angela Ludy
    March 19, 2015

    Hi Natasha!
    Your recipes look yummy
    I want to ask what is the different between this recipe and “Moist Chocolate Cupcake with Prague Frosting”?
    Is it different on the texture or else?
    Because I found this recipe is using eggs bit the others not
    Thanks before Natasha 😀 Reply

    • Natasha
      natashaskitchen
      March 19, 2015

      These cupcakes are much fluffier and crumblier. The texture is a lot more delicate than the others. The other cupcakes are easier to make and can hold a heavier frosting. Reply

      • Michelle Angela Ludy
        March 19, 2015

        Ohh thanks a lot Natasha.
        I had made this before, it looked the same with Devil’s food cake right? 😀 Reply

        • Natasha
          natashaskitchen
          March 20, 2015

          The texture of the cake is similar 🙂 Reply

  • May
    March 15, 2015

    This cake is wonderful !!!!! I made it for my little girl b-day who loves chocolate so much. Everybody loves this cake!!!! I only get to eat 1tiny slice out of the whole 8 inches cake!!!!! Love love love it!!!! Reply

    • Natasha
      natashaskitchen
      March 15, 2015

      May, thank you for the great review, I’m very happy to hear that everyone loved it and next time you might have to make extra batch :D. Reply

  • Rich
    March 12, 2015

    I’ve never commented on a baking blog before, but I feel compelled to after baking these for my dear wife’s b-day yesterday. They are beyond wonderful–just the right touch of sweet without being overwhelming.

    Thanks for posting! Reply

    • Natasha
      natashaskitchen
      March 12, 2015

      It’s awesome to hear from you Rich and thank you so much for the wonderful review! Happy birthday and many blessings to your wife! Reply

  • Nastya
    February 22, 2015

    Made these cupcakes yesterday! I used Valrhona Cocoa powder and chocolate- Devine!!!! Sooooo good!!! The frosting is to die for! Обалденно вкусно!!! Thank you!!!

    Nastja Reply

    • Natasha
      natashaskitchen
      February 22, 2015

      That sounds fancy and so yummy! I’m happy you enjoyed the recipe 🙂 Reply

  • January 7, 2015

    This is by far my favorite combination for a cupcake. These look wonderful Reply

    • Natasha
      natashaskitchen
      January 7, 2015

      Thanks Shelby! I just checked out your site too; your cinnamon sugar donuts look incredible! Reply

  • diah
    January 7, 2015

    Hi, what is plain greek yogurt? Reply

    • Natasha
      natashaskitchen
      January 7, 2015

      Regular Greek Yogurt without any flavoring added. Reply

  • maya
    December 4, 2014

    Hi natasha…ahhhhmazing recipe 🙂 it was sooo good…I do have a question…can I sub white chocolate for semi sweet if I want chocolate frosting..because I don’t like buttercream frosting…thank you…love from egypt 🙂 Reply

    • Natasha
      natashaskitchen
      December 4, 2014

      To be honest, I haven’t tried making that switch, but I imagine it would work. I’m just not sure if it would be enough chocolate in the cream to make it look and taste really chocolatey. if you do try it, please let me know how you liked it! Hello from Idaho! 🙂 Reply

  • Marlize
    November 25, 2014

    Hi Natasha! Thanks for sharing your recipe. I would want to try it out 🙂 I do not have a coffee machine so i can only use instant coffee mix? Will that be fine? And how do I make the coffee then? How much coffee would I use? I made chocolate cupcakes before with coffee in and I didn’t like it as it made the batter taste like watered down bitter coffee, I could taste it but I know it’s because I used instant coffee, so i just want to find out if you have any advise? Reply

    • Natasha
      natashaskitchen
      November 25, 2014

      I’ve used instant coffee, espresso and drip coffee and as long as you could drink the coffee; it should taste just fine in the cupcakes. You shouldn’t be able to really taste the coffee in these cupcakes; it just enhances the chocolatey flavor. Reply

  • October 7, 2014

    Hi,
    Your cupcakes look soooo good and yummy but I have to ask, how is this a dark chocolate cupcake recipe when the only chocolate being used here is cocoa powder? Wouldn’t that make it a regular chocolate cupcake? Reply

    • Natasha
      natashaskitchen
      October 7, 2014

      I wish I had taken a photo of the inside of the cupcake. The cupcake is almost black and so moist and fluffy at the same time. It has intense and perfect chocolate flavor without being sugar overloaded. I don’t believe I’ve come across a dark chocolate cocoa. My understanding is that dark chocolate was mostly cocoa without all the extra sweetness – the darker it is; the higher % of cocoa. Reply

  • lily
    September 11, 2014

    I just made these cupcakes exactly how the recipe says. OMG they are horrible, I don’t know why I just bought everything to make these today it came out to $44.00 from Walmart. I don’t drink coffee so I bought some traditional roast gevalia coffee but all I taste is bitter chocolate and coffee. I have no idea what I could have possibly done wrong. Reply

    • Natasha
      natashaskitchen
      September 11, 2014

      Hi Lily, Without being there, it’s hard to say what could have gone wrong. You shouldn’t really taste the coffee at all when you bite into the cupcake. How did you brew your coffee? You could try just use water next time (another reader had good results with just water). I’m so bummed they didn’t work out for you; these are my favorite chocolate cupcakes… Also, when I write cost estimates for a recipe, I base it on how much ingredients actually go into a recipe; for example, I wouldn’t attribute a full bag of coffee or entire bag of flour for 1 recipe, but break it out over several recipes. I hope that makes sense. Don’t give up! Normally, these taste amazing! 🙂  Reply

  • Oksana
    August 22, 2014

    Hello Natasha. Do you think this cupcake recipe can be made into a cake? Maybe a 9 inch cake? If so, do you think there would be enough frosting to cover the entire cake? Reply

    • Natasha
      natashaskitchen
      August 23, 2014

      Yes, the link above to the original recipe is for a double or triple layer cake. I think the frosting would be enough. Reply

      • Oksana
        August 23, 2014

        Thank you so much for replying. My son requested a chocolate cake with chocolate frosting and a little bit of vanilla frosting. He will be 4 in September. I cannot imagine how excited he will be when he will see the chocolate cake he asked for! 🙂 Reply

        • Natasha
          natashaskitchen
          August 23, 2014

          That’s so sweet. Sounds like you have a chocolate lover on your hands 😉 Reply

  • Lisa
    August 16, 2014

    Made these last night for my fiance’s birthday. Delicious! Everyone literally inhaled the cupcakes! 🙂 Reply

    • Natasha
      natashaskitchen
      August 16, 2014

      That’s awesome! Happy bday to your fiancé! Reply

  • Oksana
    August 6, 2014

    This is a great recipe!!! Thank you! I made the cupcakes twice already. And I made cake out of this recipe too it was amazing!! I added Emmett’s cream liquor to the cake to make it even more moist before topping it off with the cream it was a total hit!! Reply

    • Natasha
      natashaskitchen
      August 7, 2014

      Oksana, that’s a really good idea. I can imagine they are super moist. Now I want to make them as a cake 🙂 Reply

  • Jedi
    August 4, 2014

    Great recipe (and website (and everything else))! 😀

    Will be doing this delicious cupcake for
    my cousin’s baby shower. 🙂
    I’m just wondering, if I bake 24 cupcakes and
    then frost it like the way you did, is the
    original recipe for the frosting be enough?

    Thank you so much!
    You’re amazing. Reply

    • Natasha
      natashaskitchen
      August 5, 2014

      Jedi, you might be able to stretch the frosting over 24 cupcakes if you add less frosting than I did in the photo. If you want to generously frost them, It might be good idea to make 1 1/2 times the amount. Hope this helps :). Reply

      • Jedi
        August 7, 2014

        Thank you for that. I will definitely do that. However, I’m having a hard time looking for heavy whipping cream. Do you somehow know any substitution?

        Thank you for your answer. I really appreciate it.

        God bless. Reply

        • Jedi
          August 7, 2014

          p.s.

          I grabbed some whipping cream though. Will that be okay? Reply

          • Natasha
            natashaskitchen
            August 9, 2014

            For best results freeze your whisk and mixing bowl for 15 min before beating cream. It might still work but it won’t get quite as stiff since it had a little lower fat content.

        • Natasha
          natashaskitchen
          August 9, 2014

          It’s the highest fat whipping cream at the grocery store. I’d ask a store clerk. Most grocery stores should have it. I have found the best price at Costco. Reply

  • July 16, 2014

    Am absolutely in love with your blog.. I have been on so many blogs but for some reason yours really inspires me to actually try out what I see.
    I tried this White chocolate frosting today but used butter instead of cream cheese.. still turned out absolutely light and delicious but not as smooth looking as yours. Can you give me any tips on storing this and how long it can stay out of the fridge as well. Thankssss Reply

    • Natasha
      natashaskitchen
      July 16, 2014

      It can stay out of the fridge for a few hours at room temperature. You won’t want to keep it out longer than that since there is dairy in the frosting. You can refrigerate it and just let it soften back at room temp before spreading if it gets too firm. I’m so glad you are enjoying the blog 🙂 I sure appreciate your compliments 😉 Reply

  • Julie
    July 4, 2014

    Used a double recipe of this frosting to make a 4th of July cake that called for 10 cups. It was perfect both in amount and taste (light and delicious). Instructions were clear and understandable. Thank you. Reply

    • Natasha
      natashaskitchen
      July 4, 2014

      I’m so glad you enjoyed the frosting! Happy 4th of July! Reply

  • Olya
    June 27, 2014

    Hi, quick question, I mistakenly bought vanilla Greek yogurt instead of the plain. Do you think it will affect the recipe? I don’t have time to go buy plain. Reply

    • Natasha
      natashaskitchen
      June 27, 2014

      So sorry for the late reply. I don’t know how I missed your comment earlier. Since there is only 2 Tbsp of yogurt, the flavored one should be just fine 🙂 Reply

  • Robbin
    June 23, 2014

    I made the Dark Chocolate Cupcakes with White Chocolate Frosting on Saturday. I had to make two quick substitutions for the cupcakes; 2 T mayonnaise for Greek Yogurt, and I made buttermilk by adding lemon juice to 2%milk. After baking the cupcakes, I ran out to the store to get the ingredients for the frosting. Yummmm! The recipe made exactly 16 cupcakes that had a good, light texture and were delicious. The Frosting was very yummy and even though i frosted them generously I think the recipe would easily be enough to frost 2 batches of cupcakes (32). Reply

    • Natasha
      natashaskitchen
      June 23, 2014

      I’m so glad you enjoyed the cupcakes. Yes, the frosting can be stretched for more cupcakes. I was very generous with the frosting 🙂 Reply

  • Cindy Koutnik Marshall
    June 2, 2014

    My DIL Irina made these for my birthday this past weekend! They were delicious, but she had a ton of frosting left over! Did you have extra? We used the leftovers for dip with our fruit kabobs! 🙂 Reply

    • Natasha
      natashaskitchen
      June 3, 2014

      fruit kabobs and frosting sound delicious! I was pretty generous with frosting these cupcakes since I know how much the kiddos love frosting 🙂 Reply

  • lucy
    May 9, 2014

    Please tell me haw many grams equals 1 cup .
    thanks Reply

    • Natasha
      natashaskitchen
      May 9, 2014

      It depends on what you are measuring. Click here to use a measurements converter which will tell you the amount in grams. Reply

  • tanya
    May 8, 2014

    сегодня испекла эти вкусняшки,крем восхитителен! Наташа спасибо за идеи, и подробное наглядное описание!! Reply

    • Natasha
      natashaskitchen
      May 8, 2014

      You’re so cute, “вкусняшки” I’m so glad you liked the cupcakes! Now you have me craving them again! 😉 Reply

  • Estera
    May 8, 2014

    I made a double recipe of the cupcakes. (regular & mini size) I didn’t frost them yet. I’m planning to make a cupcake bouquet for mother’s day. Im sure the white chocolate frosting will be delicious because it’s similar to the one I always use.

    Thank you for a yummy chocolate cupcake recipe. (I always make your vanilla cupcakes…made 2batches of those today as well)
    I also like the new look of your website. Reply

    • Natasha
      natashaskitchen
      May 8, 2014

      You’re so welcome! I’m just happy you loved them. A cupcake bouquet sounds beautiful! If you post a picture somewhere online, do let me know; I’d love to see it! 🙂 Reply

  • Irene
    May 7, 2014

    Delicious!! I made double batch for the fam, and don’t regret it one bit! There is quite a bit of frosting leftover, but that just means more cupcakes tomorrow 🙂 I’ll bring them over my aunts 🙂 Thanks so much! I love the white chocolate incorporated in the frosting 🙂 Reply

    • Natasha
      natashaskitchen
      May 8, 2014

      Thanks Irene 🙂 I’m so happy you liked the cupcakes! Reply

  • Diana
    May 6, 2014

    Hi Natasha! I want to make these but I don’t like coffee. Can I just not put it in the batter? Do I have to add something else to substitute the coffee or just go with the recipe as is and omit the coffee? Thanks Reply

    • Natasha
      natashaskitchen
      May 7, 2014

      To be honest I haven’t tested this particular recipe with anything else so I’m not sure how it will affect the flavor. You can’t taste coffee in these; it just enhances the chocolate flavor. I actually used decaf coffee in these since they were for the children 🙂 I think you could just use really warm filtered water if you really didn’t want coffee in the recipe. Reply

      • Diana
        May 7, 2014

        Just made these without coffee, I just added 1/2 cup hot water instead. They are so moist and the frosting is a little piece of heaven 🙂 Thank you for yet another amazing cupcake recipe. (I already invited mom for tea cause I cant have all this goodness to myself, yesterday I made your blackberry cupcakes:)) Reply

        • Natasha
          natashaskitchen
          May 8, 2014

          I hope you and your Mom had a nice get together! 🙂 You are on a roll making 2 different cupcakes 2 days in a row!! Nice work 😉 Reply

  • Cuuuupppcakes!!!!! They are beautiful! Seriously.

    I love, love, love the way you piped the frosting. I know you said it would have been easier with a 1M but the 2D came out so floaty and perfect for a little girls bday! Reply

    • Natasha
      natashaskitchen
      May 6, 2014

      Thank you Lindsey 🙂 They were quite a treat and the kiddos loved them. Reply

  • Olga
    May 5, 2014

    Im loving your updates on the site!! And these cupcake look so good! I was wondering maybe you could post recipe of how to make raspberry jam. Unless it really is simple. I might be the only one who hasn’t made Jam yet. =( Reply

    • Natasha
      natashaskitchen
      May 5, 2014

      I’ll put it on my list once my raspberries are ripe and plentiful, otherwise it will be to expensive to try to buy loads of raspberries right now. Thanks for the tip! 🙂 Also, I’m so glad you like the site update. Thank you. Reply

  • May 4, 2014

    Beautiful recipe and photos. Natasha, I love your recipes and I have tried some of them too, which all came out so well. One more thing I want to add that your are so gorgeous. Reply

    • Natasha
      natashaskitchen
      May 4, 2014

      Thank you so much for your sweet compliments 🙂 I’m flattered and so happy you are enjoying the recipes! Reply

  • Julia
    May 4, 2014

    These are beautiful!! How do you pipe the frosting so beautifully? I have the decorating tips, but mine doesn’t come out picture-perfect like that! Do you go from the bottom up? They are really perfect! Reply

    • Natasha
      natashaskitchen
      May 4, 2014

      I wrote out which tips I like in the post and print friendly. They are my favorites. With these two tips, it’s easy to make cute cupcakes 😉 I start from the outside and work in and up 🙂 Reply

  • May 4, 2014

    Theses cupcakes look and sounds heavenly, I love the combination of dark chocolate in the cake and white chocolate in the frosting. The best of two worlds! Love the updated look of the site. 🙂 Reply

    • Natasha
      natashaskitchen
      May 4, 2014

      It is a winning combo! You can’t go wrong with chocolate on top of chocolate. Thank you 🙂 I’m so happy you like it. Reply

  • Olya
    May 4, 2014

    Your a cup cake pro 🙂 looks amaZzzzzing!! Reply

    • Natasha
      natashaskitchen
      May 4, 2014

      Aww thanks Olya 🙂 Reply

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